My First Blog Post + UNICORN CAKE
This unicorn cake is made using a one bowl vanilla cake recipe. It is the perfect cake recipe for any birthday or celebration!
I can’t tell you how many times I’ve been in this position right now, being all like YAYAYAYAYAY I’m finally gonna write my first blog post!
Which by the way I had designed 2 years ago this July, and then got frustrated because I actually have no idea how to do this.
I’ve always gotten so distracted because I would need coffee, lunch, a snack, some chocolate, or to finish watching the episode of Will & Grace that I have playing for background noise.
Well today my friends is the day.
While I still have most of those above distractions, IM GOING TO GET THIS DONE TODAY and what better way to start this thing off than with the uber trendy and magical UNICORN VANILLA CAKE!!!!
Shoot, ok now I have to figure out how to insert a picture. Gimme a sec.
Hooray, I did it!
This cake has to be one of the most fun cakes I’ve done ever!
Even better because it was for one of my besties who is turning 30 in just a few days.
With all the one year old cake smashes that I do, we thought it would be hilariously funny to do a dirty 30 cake smash and we were 100% right.
Unicorn was the obvious theme, bc well duh, who doesn’t love a unicorn!
First we got this party started with some classic blue bottle Bartenura (day drinking at its finest).
Isn’t she pretty?
Then we moved on to the cake.
Dig in!!!
Wash it down.
And the Grand Finale:
You did it!!!!!
HAPPY DIRTY 30 to this girl!
Thank you for being just as crazy as me wahooo!
And because this is my most favorite cake to make, I’m sharing the recipe for this easy one bowl vanilla cake with you all, plus some tips on how to throw your own cake smash!
How to throw your own dirty 30 cake smash:
- Make sure you have an awesome cake like this one
- Set it up in front of a large wall so you have some sort of back drop
- Hang something fun from it! Like these fun streamers
- Wear a ridiculous tutu
- Have fun!
This post contains affiliate links which means if you purchase something from one of these links, I get a small commission at no extra cost to you! That’s right you’re helping me make that money, so thank you!!
Unicorn One Bowl Vanilla Cake
Ingredients
- 4 eggs, large
- 1 egg yolk
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1 tsp kosher salt
- 3/4 cup milk , or soy milk
- 2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350° F and spray two 9 inch round cake pans with baking spray or line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl- combine eggs, yolk, oil, and sugars and mix well until combined.
- Add flour in slowly and mix on low speed.Add baking powder and salt.
- Slowly add in milk, and vanilla and continue mixing until a smooth batter forms, about 30 seconds- 1 min.
- Evenly pour the batter into the pans and bake for 30- 35 mins. The cake is done when a toothpick is inserted and come sout clean and when the edges are pulling away from the sides and are golden brown.
Notes
- This recipe can be easily doubled or tripled, just make sure to adjust the time as you may need more if you plan on making larger quantities.
- Double this recipe of you want to bake it into 3 9” pans.
- You can add 1 cup of classic sprinkles to turn this into funfetti cake.
Bartenura? Wow… I love it! ?
ya! its so good!!
Vanilla cakes are so good and easily available in any time . also trending in all season.
Yes! They are so versatile too you can add any flavor to it and its always good! Thanks for your comment!!
love love love this cake!!! it is on my go-to cake list. so simple, delicious and versatile. I made it with chocolate espresso buttercream, will make it with vanilla buttercream and sprinkles, and I’m also am going to turn it pumpkin this week! thanks Sam for a wonderful recipe I can always count on!!!
AH megan thank you so much for your sweet comments! I am so happy you love this cake! Adding pumpkin sounds like such a great idea!!!
I want to make a 6” tiered cake with 3 6”inch pans! can i do that? how do i double this recipe for this?
Yes you can double it! If you don’t want to it will still work with 3 6″ pans, they just wont be as high 🙂
In your instructions, it says, “combine eggs, yolk”. but I don’t see a separate ingredient for just yolk. Only eggs are listed in the ingredients. Wanted to make sure I’m not missing anything.
Thank you,
Angela
Thank you Angela! I added the extra yolk into the recipe card, great catch!
I’m following your 2 tier instructions for my sister’s wedding Saturday with this cake and I’m already nervous enough. So I’m like, YOLK, what yolk, LOL.
Thank you
Never mind, it says at the beginning, I’m at the end of the recipe so will hope it’ll be OK if I add it in now
You should be ok Gita! Sometimes adding it in later slightly changes the texture, but it shouldn’t be too drastic! Let me know how it turns out!
Hi Sam,
I am thinking of making the one bowl vanilla cake for a baby shower I am going to. I have 2 issues: (1) I don’t have a Kitchen Aide mixer, could I use a hand held electric mixer? If you think it’s necessary I can borrow a Kitchen Aide from my daughter.
(2) What kind of vegetable oil do you recommend? I don’t like the taste of oil in a cake so would like to use one without a strong flavor. I have used either butter or applesauce before.
PS I have never made a cake from scratch in my life, wish me luck!
Hi Marcia!! So excited for you to make this cake, you can do it!! I actually just made it right now into 3, 6 inch cake pans (if you want to do that, reduce the baking time to 25-30 mins). For the oil- I use plain vegetable oil, you dont get that oily taste, rather its more for the texture of the cake. If you want you can swap half the oil for applesauce. Also yes you can totally use a stand mixer or even mix by hand! I would love to hear how it came out, enjoy!!
Love this recipe looking forward to trying it 2moro. Tanks Sam
yay great!!
Hello! I’m going to attempt your two tier guided cake! (Nervous!) I can see your comment above re how to adjust for the 3 6” layers, how do I adjust this recipe to do the 3 8” cakes? And how would you change the flavour of this cake? (I.e make it chocolate or caramel flavoured?)
Thank you!!
So excited for you to try this Matilda! You can bake the cake in 3 cake pans instead of two, just adjust the bake time to 5-10 minutes shorter. Unfortunately there is no way to change the flavor of this cake recipe to chocolate or caramel without having to change around other ingredients. You can make a chocolate or caramel buttercream easily though by adding in cocoa powder or caramel sauce. Hope that helps!
Hi Sam,
I am looking to make a tiered cake. Instead of 2 9 inch pans,
I would like to use 3 8 inch pans. Would I still need to double this recipe?
Thank you so much!!
Hey Lori! You dont need to double the recipe but your cakes will be thinner so I would reduce the baking time! Hope this helps!
Hi, does this freezer well? I’m trying to get prepared for my grandads 90th birthday and thinking if I can bake the cake and freeze it for a few days before I ice it, it will really help me out but also don’t want to do that if it will ruin the cake. X
Yes! You can definitely freeze it, it freezes really well!
Hello! I was wondering how changing out all or some of the oil for butter would affect this recipe?
How do you do the unicorn decorations?
Hi! I made them with fondant but they come ready made now from michaels or another cake crafting store. You can even buy them online 🙂
Hi Sam, thanks for sharing your recipe. Are the cup measurements American cups (240ml) or rest-of-the-world cups (250ml)?
Thank you
Hi Rechelle, this recipe was made with standard American cups 🙂
Thank you for your reply.
Hi Sam! I’m excited to try this recipe for my dad’s 60th party, along with your df buttercream recipe. Would I be able to swap the milk/soy milk in this recipe for oat milk?
Also, I’m trying my hand at fondant for the first time. Do you think this cake with the buttercream will work okay with fondant?
Thanks in advance! ❤️
Hi Elyse! Happy birthday to your dad! Yes you can totally use oat milk for this recipe. And yes this cake is a little more on the dense side with makes it perfect to use under fondant. This is actually the same recipe I used when I ran my custom cake shop so I know it works well! Have fun!
Can I put this into a 9X13 in pan
For a sheet cake, if so do I need to adjust the oven?
Hi Monika! I haven’t personally tried in this size, but I would leave the oven temperature the same, but check on it more often since it’ll bake differently.
Making the cake now, realised the recipe asked for vegetable oil but it doesn’t state when to add it in.
I just answered you’re other comment Gita! It looks like you found the answer!
Hi Sam! I was wondering if I should double this recipe I am using your two tier recipe with a 8” and 6” pans.
Hi Elena! Yes, I would double it for that amount. Are you using 2 or 3 pans per layer? I’m thinking if you are using 3 you might actually need to make more, or I would use 3 8″ pans and then 2 6″ pans- that might work best for a double recipe. Cant wait to hear how it goes!
I am making a three-tiered cake. One 10 in, one 9 in, one 8 in. tiers. Do I double or triple the recipe?
Hi Magda, I would triple the recipe.